Composition, color and antioxidant properties of cocoa shell at different roasting temperatures

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Composition, color and antioxidant properties of cocoa shell at different roasting temperatures

Cocoa shell is underexploited and is considered as waste. However, roasting cocoa is a fundamental step in producing cocoa products. Composition of the cocoa shell depends on the origin whereas cocoa processing involves fermentation, drying and roasting. However, scarce research has been conducted t...

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Bibliographic Details
Main Authors:	Fakhlaei, Rafieh, Ashari, Rozzamri, Hussain, Norhayati
Format:	Article
Language:	English
Published:	Rynnye Lyan Resources 2020
Online Access:	http://psasir.upm.edu.my/id/eprint/88226/ http://psasir.upm.edu.my/id/eprint/88226/1/ABSTRACT.pdf

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